08 July 2018

Soft Baked Keto Cookies

My dad was in the mood for soft baked chocolate chip cookies, and I was in the mood to come up with a soft baked keto cookie recipe. These cookies are the softest keto cookies I've had, and they hit the spot! P.S. The final cookies taste much better than the cookie dough in this recipe. For some reason, the dough tastes way more coconutty than the final cookie.Ingredients:13.5 oz (1 can) coconut milk2/3 cup granulated Swerve2 tsp vanilla1 cup coconut flour1.5 cup almond flour1 large egg1/2 tsp salt1 tsp baking powder1 tsp baking soda2/3 cup sugar free chocolate chips (I used Lily's)Instructions:1) Pre-heat oven to 350 degrees.2) Mix together canned coconut milk and Swerve.3) Add in the vanilla, coconut flour, almond flour, egg, salt, baking powder, baking soda. Stir well.4) Mix in chocolate chips. 5) Place flattened cookie dough balls on a cookie sheet. (They don't change shape much - if at all - while in the oven, so make sure they're in cookie shape).6) Bake for about 20 minutes or until golden brown.7) Let cookies sit for 15 minutes as they solidify, and enjoy!Picture Instructions:

2 comments:

The coconut milk in this recipe is the canned type, which is much thicker than almond milk. Almond/coconut milk out of the carton are interchangeable, but they're different than canned coconut milk. You could definitely try it, though I would anticipate the dough to be a bit liquidy. You might want to reduce the amount, or increase the amount of almond flour or coconut flour.